Abstract
Thorough research was carried out on Lactoferrin immunosensor development. Furthermore, two different competitive procedures were used for Lactoferrin determination, in which either the antigen (Lactoferrin) or the antibody (anti-Lactoferrin) was, respectively, conjugated with horseradish peroxidase enzyme using a biotinylation process. The biotinylation of Lactoferrin and the subsequently used competition procedure for the immunosensor measurement were to get ready. Three different kinds of immunosensors were implemented, in all cases using the peroxidase enzyme as marker and hydrogen peroxide as substrate, but alternatively using as transducers one of the following sensors: (i) an amperometric electrode for H 2O 2, (ii) a Clark electrode and (iii) an iodide electrode. After optimizing the “competitive” measurement procedures and the transducer, the new Lactoferrin immunosensor was used for the determination of Lactoferrin content in human milk and in different types of dried milks or other dairy products, specifically produced and sold in chemist's shops to feed unweaned children in the first few months of life.
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